Salt Cod with Potatoes over Rice Recipe from Frutta Si
LaSalle
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Salt Cod with Potatoes over Rice Recipe

Cook Time: 8 hours 35 minutes

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Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 1 large russet potato, peeled and cut into 1/2" dice
  • 1 bell pepper, diced
  • 1/2 onion, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 2 tomatoes, diced
  • 1 tbsp tomato paste
  • 1 cup water
  • 2 cups rice grains + water to cook
  • 1 tbsp fresh parsley, chopped
  • 1 lb salt cod (bacalao), soaked overnight

Preparation

  1. The night before, cover the bacalao with cool water and refrigerate.
  2. Drain the bacalao, rinse with fresh water. Cut into 1" pieces.
  3. Heat a large saute pan over medium-high heat with the olive oil. When hot, add the potatoes and cook until lightly browned on all sides, about 2 minutes.
  4. Add in the bell pepper, onion, celery and garlic and saute for 3-4 minutes.
  5. Add in the tomatoes, tomato paste, water and stir.
  6. Bring to a simmer and add in the cod. Cover and simmer for 15 minutes or until the potatoes are cooked through.
  7. Stir in the parsley.
  8. In the meantime, cook the rice according to package instructions. Serve the stew over rice.

Olive oil

Potatoes

Peppers

Onion

Celery

Garlic

Tomatoes

Tomato paste

Rice

Fresh parsley

Cod

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